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a spring update

FAS_7877

 

 

 

 

 

I cannot believe it is Easter tomorrow? How did that happen? I feel as if March didn’t even grace us with its presence this year. In fact it was this time last year that I first moved back home. Time flies eh? I have neglected my poor wee corner of the internet for quite some time and so I have a bucket load to share with you all in due course. I have in fact been baking everyday, and nearly every night too! Instagram will prove that, but I have been distracted by other things, had various jobs to do and frankly not charged my camera. Poor excuses, I will fully admit. Here is a spring recipe in the meantime and I promise to have more soon. I hope you have a lovely weekend and fingers crossed you have a sugar filled Easter with your nearest and dearest! PS I also got round to updating my Spotify here. Feel free to have a wee nosey at the music  make and bake to.

FAS_7847FAS_7914 FAS_7860 SPRING VEGETABLE TART

For the pastry:

225g plain flour

100g very cold butter

3-4 tbsp cold water

1 tsp dried herbs

small handful of fresh thyme

salt and pepper

For the pesto:

½ clove garlic, chopped

salt and pepper

50g spinach, basil or rocket (I often do a mixture of them all to lower costs)

25g pine nuts

25g sunflower seeds

25g parmasan

25g extra virgin olive oil

1 small squeeze of lemon juice, optional

To assemble:

250g green vegetables (I used peas, broad beans, courgette ribbons, asparagus, radishes and spring onions)

lemon zest fresh herbs

good quality olive oil

Make the pastry by adding all the ingredients to a food processor and blitzing until a dough forms. Alternatively you can grate the butter into the dry ingredients and rub together to form a dough adding the water a little at a time. Wrap in clingfilm and allow to rest in the fridge for at least 30 minutes but it can be made up to a week in advance. You can also freeze the dough for up to two months. Once chilled roll out to about 2mm thick. Cut into two large rectangles and transfer onto a baking tray. Crimp the edges with your index finger and thumb and finger, or leave straight edges. using a sharp fork prick the dough all over the base and return to the fridge for 15 minutes. Bake at 220C for 10-15 minutes until golden. Repeat with the second triangle and set aside to cool. To make the pesto again blitz all the ingredients in a food processor of using a stick blender and process until smooth. You can chop the leaves, seeds and nuts instead of using a blender but this will give a much coarser pesto. Spread the pesto on top of the pastry bases and cover with your vegetable. This is a really flexible recipe and you can essential add anything to it. Some ricotta with the pesto would be delicious, as would a tomato based tart. Use sun dried tomato pesto instead and top with a variety of tomatoes, olives and feta. It is really up to you!

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  • jennifer guthrie-stevens - I love the look of this tart. just what I need for veggie granddaughter and some health conscious guests.

    JennieReplyCancel

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